From Chawangshop

Classify sun-dried leaves by grades, put into pile by wet treatment to made it complete the late fermenting course quickly, the leaves producing a great deal of dissoluble sugar and pectin during the fermentation process, therefore, some tender leaves stick together and form small nuggets at the bottom of the fermentation pile. These nuggets are called “Lao Cha Tou”.

Jinggu “Lao Cha Tou” are different in taste with Jingmai “Lao Cha Tou” which we also offer. This tea came from Jinggu area and were harvested in 2006 spring. Jinggu Yun Chun Tea Factory fermented the sun-dried high quality material in 2006 and stored in Kunming Yun Chun Tea House. After five years aging, this tea is great to drink and is old enough to called “Lao” Cha Tou.

Brewed tea have very clean deep red color and strong flavour. Smooth and mild, rich with pleasant dark chocolate tones and sweet aftertaste. This tea can give 20 or more tasty and balanced infusions! Because the tea leaves stick together, “Lao Cha Tou” need to steep several more minutes for the flavor of tea.